Multi-colored skin.
Making your own potato chips is easier than you might think. For perfect chips, slice potatoes very thin (about ⅛" thick), soak in cold water for 30 minutes to remove excess starch, drain and pat dry, and fry them in vegetable oil at 350–365° until golden. Sprinkle on a little salt and enjoy!
This collection of three varieties includes 2 lb each of Russet Burbank and Yukon Gold, plus 2 lb Adirondack Blue to add a little pop of color to your chips. All varieties are individually packaged and labeled. If a variety becomes unavailable, we will select a suitable substitution.
Plant small seed potatoes whole, and cut larger ones into 2-oz pieces, about the size of an egg, with at least two eyes. This collection contains enough to plant about 16 plants per variety, up to 48 plants in total.